Choc-hazelnut Crunch Cheesecake NEW FOOD IDEAS

Serves 8 to 10, Prep 40 mins, Cook 45 mins

250g packet Arnott’s Choc

Ripple Biscuits 75g unsalted butter, melted

FILLING

500g cream cheese, chopped,

at room temperature ½ cup caster sugar 1 tblsp cornflour 300ml tub thickened cream 400g jar chocolate hazelnut

spread 3 eggs

HAZELNUT CRUNCH

100g dark cooking chocolate,

melted ¼ cup skinless hazelnuts,

coarsely chopped ¼ cup Rice Bubbles

1 Invert the base of a 24cm round springform pan (base measures 22cm). Grease base and side. Line base with baking paper. 2 Process biscuits until finely crushed. Add butter. Process until combined. Press evenly over base of prepared pan. Refrigerate while preparing filling. 3 To make filling, process cheese, sugar and cornflour in same, clean food processor until smooth. Add cream and ¾ cup of the spread. Process until smooth, scraping down side of bowl. Add eggs, one at a time, processing until combined. Pour into prepared pan. Place on an oven tray. 4 Cook in a moderately slow oven (160C) for about 45 minutes, or until just set. Filling should still wobble. Turn off oven. Cool completely in oven with door ajar. Refrigerate until cold. 5 Meanwhile, make hazelnut crunch. Stir ingredients together in a large bowl until evenly coated. Spread onto a tray lined with baking paper to about 1cm thickness. Refrigerate until set. Chop into pieces. 6 To decorate, spread remaining chocolate spread over cheesecake. Sprinkle with hazelnut crunch.

TIP

Try making hazelnut crunch with milk chocolate. Crunch can be cut into large shards or finely chopped to sprinkle over cheesecake.

Salami and Olive Rag Pasta Serves 4, Prep 10 mins, Cook 10 mins

1 large onion, finely chopped 150g sliced mild Hungarian

salami, chopped 2 cloves garlic, crushed ½ tsp dried oregano 420g jar cherry tomato

napoletana pasta sauce 400g can crushed tomatoes ½ cup drained pitted kalamata

olives 1 tsp caster sugar Salt and pepper, to taste 375g packet fresh lasagne sheets Grated parmesan, to serve.

1 Heat an oiled, large, nonstick frying pan over a medium heat. Add onion, salami, garlic and oregano. Cook, stirring occasionally, until soft. 2 Stir in the sauce, tomatoes, olives and sugar. Bring to the boil. Cover with lid. Gently boil, stirring occasionally, for about 10 minutes, or until slightly thickened. Season with salt and pepper. 3 Meanwhile, separate lasagne sheets. Tear each sheet lengthways into four pieces. Cook in a stockpot of boiling, salted water for about 5 minutes, or until just tender. Drain. 4 Return pasta to stockpot. Add sauce mixture. Stir over a low heat until coated and hot. 5 Serve the pasta and sauce with parmesan.

TIP Fresh lasagne sheets are available in the fridge section of major supermarkets. Salami can be replaced with prosciutto or pancetta, for a change.

4 x 200g skinless, boneless salmon fillets 2 carrots, thinly sliced 1 bunch broccolini, trimmed, cut into 4cm lengths 1 mini Savoy cabbage (450g), cut into 2cm slices 100g packet crunchy noodles

SESAME DRESSING

¼ cup lemon juice 2 tblsps vegetable oil 2 tblsps soy sauce 1 tsp sesame oil 1 tsp ginger paste 2 tsps caster sugar 1 green spring onion, finely chopped

1 To make dressing, combine all ingredients in a jug. Mix well. 2 Heat an oiled, large, non-stick frying pan over a medium to high heat. Add salmon. Cover with lid. Cook for about 5 minutes, turning halfway, or until cooked to your liking. Remove. Rest, loosely covered with foil. Wipe pan clean. 3 Return same, oiled pan to a high heat. Add carrots and broccolini. Cover with lid. Cook, stirring occasionally, for 2 minutes. Add cabbage and 2 tablespoons of the dressing. Cook, stirring for a further 2 minutes, or until vegetables are tender. 4 Serve vegetables over noodles. Top with salmon. Drizzle with remaining dressing.

TIP Instead of cooking vegetables, buy a bag of coleslaw and toss through crunchy noodles. Serve fish over top with sauce.